This week Asher worked on redefining the nap. Redefining is really code for eliminating.
While he's succeeded in not napping, he has not succeeded in staying happy about it.
We're working on it.
In the meantime, I made chocolate chip cookies for dinner.
Thick and Chewy Chocolate Chip Cookies a.k.a. No-Nap Survival
Taken from Baking Illustrated
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter [though I like these better with salted butter], melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
chocolate chips [I prefer Ghiradelli 60% cocoa chips and lots of them]
1. Preheat oven to 325 degrees and line baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt together in medium bowl. Set aside.
3. Mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients, and beat at low speed just until combined. Stir in chips to taste. [Remember, these are best with lots of chocolate chips.]
4. Roll a scant 1/4 cup of dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. With the jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place on baking sheets about 2 1/2 inches apart. [I can usually fit six cookies on a cookie sheet.]
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, about 15 to 18 minutes. [I bake mine for 13 minutes.] Cool the cookies on the sheets.
6. Eat for dinner.